Mango Oreo Mousse Cake (no-bake)

Mango Oreo Mousse Cake (no-bake)

Ingredients

Oreo crust

- 24 chocolate sandwich cookies (about 250 g), crushed

- 5 tbsp unsalted butter (70 g), melted

Mango cheesecake mousse

- 10 g powdered gelatin (about 3 tsp) + 3 tbsp cold water

- 300 g cream cheese, softened

- 1/2 cup sugar (100 g)

- 1 cup mango puree (240 g), canned or fresh

- 1 tbsp lemon juice

- 1 tsp vanilla

- 1 cup cold heavy cream (240 ml), whipped to soft peaks

Mango glaze

- 1/2 cup mango puree (120 g)

- 2 tsp powdered gelatin (6 g) + 2 tbsp cold water

- 2 tbsp sugar (optional)

Topping (optional)

- whipped cream

- chocolate sandwich cookies, halves

- cookie crumbs

Preparation

1) Prep the pan: Line an 8-inch springform pan with parchment on the base. For clean sides, add an acetate strip.

2) Make the crust: Mix crushed cookies with melted butter. Press firmly into the pan. Chill 15 minutes.

3) Bloom gelatin for mousse: Sprinkle 10 g gelatin over 3 tbsp cold water. Stand 5 minutes.

4) Warm 2 to 3 tbsp of the mango puree until hot but not boiling. Stir in the bloomed gelatin until fully dissolved, then mix back into the remaining puree.

5) Make the mousse: Beat cream cheese and sugar until smooth. Beat in mango puree, lemon juice, and vanilla.

6) Fold in the whipped cream gently until no streaks remain.

7) Pour mousse over the crust, smooth the top, and tap the pan to release air. Chill 3 to 4 hours until set.

8) Glaze: Bloom 2 tsp gelatin in 2 tbsp cold water. Heat the mango puree with sugar just until warm, then whisk in the gelatin to dissolve. Cool until barely warm to the touch, then pour over the chilled cake. Chill 45 to 60 minutes until the glaze is set.

9) Unmold and decorate with whipped cream, cookie halves, and crumbs. Keep refrigerated until serving.

Keywords: mango cheesecake, mango mousse cake, oreo crust, no bake dessert, mango glaze, easy cake recipe, summer dessert